{"id":4836,"date":"2021-08-09T08:09:02","date_gmt":"2021-08-09T08:09:02","guid":{"rendered":"https:\/\/doro-tea.ro\/blog\/?p=4836"},"modified":"2021-08-09T08:09:59","modified_gmt":"2021-08-09T08:09:59","slug":"chimia-ceaiului","status":"publish","type":"post","link":"https:\/\/doro-tea.ro\/blog\/chimia-ceaiului\/","title":{"rendered":"Chimia ceaiului"},"content":{"rendered":"\n<p>\u00centr-o cea\u0219c\u0103 de ceai se ascunde\nmult\u0103 <strong>chimie<\/strong>, rezultatul combina\u021biei unice dintre condi\u021biile de\ncultivare a plantei, mediu, clim\u0103 \u0219i procesare.<\/p>\n\n\n\n<p><strong>Personalitatea unui ceai<\/strong>\nse datoreaz\u0103 compu\u0219ilor din frunzele de ceai, responsabili de aspect, arom\u0103 \u0219i\ngust. \u00cen timpul proces\u0103rii, frunzele de ceai trec prin schimb\u0103ri care \u00ee\u0219i las\u0103\nla r\u00e2ndul lor amprenta asupra a ceea ce va fi b\u0103utura din cea\u0219c\u0103. <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/doro-tea.ro\/ceaiuri\/ceai-alb\/ceai-alb-zmeura-trandafiri\"><img loading=\"lazy\" decoding=\"async\" width=\"820\" height=\"1024\" src=\"https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2021\/08\/chimia-ceaiului-820x1024.jpg\" alt=\"\" class=\"wp-image-4839\" srcset=\"https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2021\/08\/chimia-ceaiului-820x1024.jpg 820w, https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2021\/08\/chimia-ceaiului-240x300.jpg 240w, https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2021\/08\/chimia-ceaiului-768x959.jpg 768w, https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2021\/08\/chimia-ceaiului.jpg 1200w\" sizes=\"auto, (max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/a><\/figure><\/div>\n\n\n\n<p>Principalele substan\u021be din ceai sunt <strong>polifenolii,<\/strong> produ\u0219i de plante pentru ap\u0103rare \u00eempotriva insectelor \u0219i a animalelor. C\u00e2nd vine vorba de infuzii, polifenolii sunt responsabili de astringen\u021ba ceaiului, adic\u0103 acea senza\u021bie de u\u0219oar\u0103 am\u0103real\u0103. Polifenolii pot ajunge p\u00e2n\u0103 la 40% din greutatea frunzei uscate de ceai, iar o cea\u0219c\u0103 tare de infuzie poate avea p\u00e2n\u0103 la 240 mg de polifenoli.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Se estimeaz\u0103 c\u0103 \u00een ceai sunt\ncirca <strong>30.000 de compu\u0219i polifenolici.<\/strong> Ace\u0219tia sunt deriva\u021bi din aminoacizi\ncu ajutorul luminii soarelui, a\u0219adar ceaiul cultivat la umbr\u0103 are o\nconcentra\u021bie mai mic\u0103 de polifenoli \u0219i mai mare de aminoacizi. Mugurii \u0219i primele\nfrunze de pe tulpin\u0103 au cele mai mari concentra\u021bii de polifenoli, iar acestea\nscad la frunzele de mai jos.<\/p>\n\n\n\n<p>Unele plante de ceai sunt umbrite\n\u00een mod inten\u021bionat c\u00e2teva s\u0103pt\u0103m\u00e2ni \u00eenainte de recoltare (cum este cazul <strong><a href=\"https:\/\/doro-tea.ro\/matcha\/ceai-matcha\">matcha<\/a><\/strong>), pentru a cre\u0219te\ncantitatea de aminoacizi din frunze. Plantele de ceai care sunt umbrite timp de\n22 de zile con\u021bin de 4 ori mai mul\u021bi aminoacizi dec\u00e2t cele neumbrite.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/doro-tea.ro\/matcha\/ceai-matcha\/ceai-matcha-organic\"><img loading=\"lazy\" decoding=\"async\" width=\"547\" height=\"331\" src=\"https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2014\/02\/ceai-matcha-bio-Shizuoka-630x630-1.jpg\" alt=\"\" class=\"wp-image-4050\" srcset=\"https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2014\/02\/ceai-matcha-bio-Shizuoka-630x630-1.jpg 547w, https:\/\/doro-tea.ro\/blog\/wp-content\/uploads\/2014\/02\/ceai-matcha-bio-Shizuoka-630x630-1-300x182.jpg 300w\" sizes=\"auto, (max-width: 547px) 100vw, 547px\" \/><\/a><\/figure><\/div>\n\n\n\n<p>Dintre polifenoli se remarc\u0103 <strong>flavonoidele.<\/strong>\nCompu\u0219ii din familia flavonoizilor numi\u021bi <strong>catehine<\/strong> reprezint\u0103 27% din\ncompozi\u021bia ceaiului verde (neoxidat). Datorit\u0103 procesului de oxidare, aceasta\neste redus\u0103 \u00een ceaiul negru la aproximativ 4%. <strong>EGCG<\/strong> (galatul de\nepigalocatechin\u0103) este un tip de catehine studiat pe scar\u0103 larg\u0103 pentru\nbeneficiile sale pentru s\u0103n\u0103tate. <\/p>\n\n\n\n<p>Pe l\u00e2ng\u0103 calit\u0103\u021bile antioxidante,\nceaiul este recunoscut pentru propriet\u0103\u021bile stimulante care se datoreaz\u0103 \u00een\nprincipal <strong><a href=\"https:\/\/doro-tea.ro\/blog\/mituri-despre-cofeina-din-ceai\/\">cofeinei<\/a><\/strong>.\nTeobromina \u0219i teofilina sunt compu\u0219i similari cofeinei, care \u00eempreun\u0103 cu\naceasta contribuie la gustul am\u0103rui al ceaiului. Nivelul de cofein\u0103 difer\u0103 \u00een\nfunc\u021bie de sortimentul de ceai \u0219i de modul \u00een care este preparat\u0103 infuzia. <\/p>\n\n\n\n<p>Un aminoacid important din frunzele\nde ceai este <strong><a href=\"https:\/\/doro-tea.ro\/blog\/ce-este-l-teanina-si-de-ce-e-importanta-pentru-bautorii-de-ceai\/\">L-teanina<\/a><\/strong>,\ncare induce o stare combinat\u0103 de alert\u0103 \u0219i relaxare, reduce anxietatea mental\u0103\n\u0219i contribuie la senza\u021bia de bine prin promovarea activit\u0103\u021bii alfa cerebrale.<\/p>\n\n\n\n<p>Alte substan\u021be prezente \u00een ceai\nsunt enzimele, pigmen\u021bii, mineralele, vitaminele, carbohidra\u021bii \u0219i numeroase\nsubstan\u021be volatile.<\/p>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<p><em>Surse: <a href=\"https:\/\/www.compoundchem.com\/2014\/02\/01\/polyphenols-antioxidants-the-chemistry-of-tea\/\">compoundchem.com<\/a>,\n<a href=\"https:\/\/teaepicure.com\/tea-chemistry\/\">teaepicure.com<\/a>, <a href=\"https:\/\/www.chemistryworld.com\/features\/the-chemistry-in-your-cuppa\/2500010.article#\/\">chemistryworld.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00centr-o cea\u0219c\u0103 de ceai se ascunde mult\u0103 chimie, rezultatul combina\u021biei unice dintre condi\u021biile de cultivare a plantei, mediu, clim\u0103 \u0219i procesare. Personalitatea unui ceai se datoreaz\u0103 compu\u0219ilor din frunzele de ceai, responsabili de aspect, arom\u0103 \u0219i gust. \u00cen timpul proces\u0103rii, frunzele de ceai trec prin schimb\u0103ri care \u00ee\u0219i las\u0103 la r\u00e2ndul lor amprenta asupra a &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/doro-tea.ro\/blog\/chimia-ceaiului\/\" class=\"more-link\">Continu\u0103 lectura<span class=\"screen-reader-text\"> \u201eChimia ceaiului\u201d<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[4,489],"class_list":["post-4836","post","type-post","status-publish","format-standard","hentry","category-despre-ceai","tag-ceai","tag-chimie"],"_links":{"self":[{"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/posts\/4836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/comments?post=4836"}],"version-history":[{"count":5,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/posts\/4836\/revisions"}],"predecessor-version":[{"id":4842,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/posts\/4836\/revisions\/4842"}],"wp:attachment":[{"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/media?parent=4836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/categories?post=4836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/doro-tea.ro\/blog\/wp-json\/wp\/v2\/tags?post=4836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}